Crispy Black Bean and Corn Tostadas with Fresh Pico De Gallo and Lime Crema

Forget complicated dinners-these crispy tostadas are here to save the night! With a crunchy tortilla base, smoky mashed black beans, charred corn and a bright, fresh pico de gallo, every bite is packed with flavor. A drizzle of tangy lime crema ties it all together.

This recipe is all about texture and taste. The beans are seasoned with ancho chili powder and a southwest spice blend, while the corn gets beautifully charred in a dry pan. Top it all with melty Mexican cheese and a kick of jalapeño for a satisfying meal that comes together in no time.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high (or the oven to 500°F). Wash and dry all produce. Dice the tomato. Chop the cilantro, separating leaves and stems. Deseed and finely dice the jalapeño. Zest and quarter the lime. Halve, peel and dice the onion. Drain the black beans, reserving the liquid in a small bowl.
2. In a medium bowl, combine the diced tomato, cilantro leaves, half the jalapeño, juice from 2 lime wedges (4 for 4 servings) and 2 tablespoons of diced onion (3 tablespoons for 4 servings). Season with salt and pepper. In another small bowl, combine the sour cream and lime zest to taste. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the remaining diced onion and cook, stirring, until softened, about 2-3 minutes. Add the drained black beans, ancho chili powder and cilantro stems. Cook, stirring, until fragrant and well combined, about 2-3 minutes. Add the reserved bean liquid and a pinch of salt. Cook until thickened, 4-5 minutes. Turn off the heat and mash the beans until mostly smooth.
4. Meanwhile, drain the corn and pat it dry with paper towels (the drier the corn, the less it will pop). Heat a large dry pan over medium-high heat. Add the corn and cook without stirring until browned on the bottom, about 4 minutes. Add 1 tablespoon of southwest spice blend and a pinch of salt and pepper. Continue cooking, stirring, until browned all over, about 1 minute more. Turn off the heat and transfer the corn to a medium bowl.
5. Place the tortillas on a baking sheet. Drizzle both sides with olive oil and rub to coat evenly. Poke the tortillas all over with a fork. Broil, flipping halfway through, until lightly browned, 1-2 minutes per side. Watch closely, as tortillas brown quickly.
6. Spread the tortillas with the mashed black beans. Evenly top with the Mexican cheese blend, charred corn, pico de gallo, lime crema and remaining diced jalapeño to taste. Serve with the remaining lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up faster, so adjust broiling time accordingly.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator. Just give it a stir before serving.

What can I use instead of sour cream for the crema?

You can substitute Greek yogurt or a dairy-free alternative like coconut yogurt for a similar tangy flavor.